Sheet Pan Garlic Butter Chicken and Veggies – Easy & Juicy
Sheet Pan Garlic Butter Chicken and Veggies is an easy one-pan dinner made with juicy roasted chicken, tender vegetables, and rich garlic butter flavor. It’s a healthy, family-friendly meal with minimal cleanup and maximum taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Scale
- 4 boneless skinless chicken breasts or thighs
- 2 cups broccoli florets
- 1 pound baby potatoes, halved
- 2 large carrots, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 400°F and line a large sheet pan with parchment paper.
- Place chopped vegetables on the sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- In a small bowl, mix melted butter, minced garlic, Italian seasoning, and paprika.
- Push vegetables to the sides of the pan and place chicken in the center.
- Brush chicken generously with garlic butter mixture and drizzle remaining butter over vegetables.
- Roast for 25–30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Broil for 2–3 minutes at the end for extra browning if desired.
- Let chicken rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Pound chicken breasts to even thickness for uniform cooking.
- Cut vegetables into similar sizes to ensure even roasting.
- Avoid overcrowding the pan to prevent steaming.
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg